Products

• 
  Vital Wheat Gluten

  Wheat gluten - protein is the protein residue remaining after wet extraction of nonprotein components from wheat meal.
• 
  Wheat Starch

  Wheat Starch is extracted from wheat grains through the process of presoaking, grinding and further drying of the finished product.
• 
  Wheat brangranulatedand non-granulated wheat bran

  Granulated wheat bran is a by - product of wheat processing.
• 
  Sorbitol

  Sorbitol is a sugar substitute.
• 
  Glucose syrups and Glucose fructose syrups

  Glucose syrup is a universal and irreplaceable basis for many food products, especially confectioneries.
• 
  Dextrose

  Dextrose Monohydrate (D-glucose) is a sugar that's a stable, odorless, white crystalline powder or colorless crystal.
• 
  High protein DDGS and DDGS

  DDGS - is what remains after fermentation(grain coating, yeast, protein(gluten)of the grain).